In the walkable downtowns of Belmont, Mount Holly, and Gastonia, a local guide shares his favorite spots to grab a bite, explore outdoors, and settle in for a stay.
Crab Pie
After a beach vacation, Chef Lynn Wells brings a taste of the coast home with her recipe for crab pie, a simply seasoned, savory tart packed with jumbo lump crab meat and baked…
North Carolina, Naturally: Waves
On the easternmost edge of North Carolina’s Outer Banks, the waves off Hatteras hold their power longer than anywhere else on the East Coast. In this episode, Dr. Eleanor Spicer Rice meets surfer…
Hidden History: Shove Poles
In the shallow waters of Currituck, Albemarle, and Pamlico sounds, a waterman’s best insurance is a long, wooden shove pole used to propel boats and small skiffs from duck decoys to their destinations.
From Elizabeth: Holding the Line
A blue crab sandwich reminds our editor in chief that North Carolina’s delicate coastline fuels the journey from water to hand — creating a seasonal flavor that lures us back time and again.
Magnificent Mocktails: Mom-To-Be Mocktail
Cranberry, lemon, and pineapple flavors, plus a splash of sparkling water, result in an effervescent, fruity punch that you can enjoy any time from sun up to sun down, no alcohol required.
Paddling Through Gaston County
A local guide shares his favorite ways to explore the South Fork of the Catawba River, including where to launch a kayak, see wildlife, and break for a bite during your day on…
Hidden History: Old Heidelberg
In 1917, the town of Hot Springs transformed into a shared landscape of craftsmanship and culture after 2,000 German officers, sailors, and civilians carved out a community along the banks of the French…
North Carolina, Naturally: Carnivorous Plants
North Carolina is home to more than half of the nation’s meat-hungry plants. In the Sandhills Gameland, Dr. Eleanor Spicer Rice learns more about how these green assassins survive — and thrive —…
Butter-Poached Chicken Thighs
After trying a friend’s butter-poached chicken hot from the smoker, Chef Lynn Wells created an oven-friendly version for a flavorful dish that comes together right in the kitchen.
